Dark Chocolate + Ginger Slice ... a gift for my Mum

My Great Aunty Dot used to make a chocolate ginger slice. I remember standing in her kitchen in Geelong when I was little, eating some with her and deciding that I liked dark chocolate (I reckon there's something magical about the sweet spice of ginger with dark chocolate).

I remember my Mum loving the slice too. So for her birthday, I wanted to make her something similar (swapping in some healthier ingredients). I'm not sure whether Aunty Dot had a recipe for her slice, and she passed away a long time ago, so I've just gone by what I remember. My version is gluten-free and vegan, but I'm pretty sure the key ingredient in Aunty Dot's slice was crystallised ginger (which is made with ginger and cane sugar).

I've used crystallised ginger in my recipe, so it's not totally sugar-free, but I've balanced it with good fats and kept additional sweeteners to a minimum. It's meant as a treat (so best not to smash the whole slice yourself).

i n g r e d i e n t s

for the base:

  • 1/2 cup raw cashew nuts
  • 1/2 cup gluten-free oats
  • 1/2 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder
  • Pinch of fine sea salt
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoons raw extra virgin coconut oil, melted

for the ginger layer:

  • 1 cup crystallised ginger

for the chocolate topping:

  • 100g dark (85% cocoa) chocolate
  • 2 x 20ml tablespoons raw extra virgin coconut oil, melted

p r e p a r a t i o n

  1. Line a 10 x 16cm container with baking paper or cling film. Pulse the crystallised ginger in a food processor until it turns into a paste. Set aside.
  2. To make the base, process the cashews, oats and desiccated coconut in a food processor until you get fine crumbs. Add the cacao powder and sea salt and process to combine. Add the rice malt syrup and coconut oil and process until well combined. Press the mixture into the prepared container and leave in the fridge to set.
  3. Once the base is set, spread the ginger paste over the top with the back of a spoon to form an even layer. To make the chocolate topping, break the chocolate into little pieces in a bowl and melt (using a double boiler or in the microwave). Stir the melted coconut oil into the melted chocolate until well combined, then pour the mixture over the ginger layer and leave in the fridge to set.
  4. Once the chocolate layer is set, remove the slice from the container and cut into pieces. Store in an airtight container in the fridge.

Makes 12 pieces.

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